|Dark brown sugar||45 Milliliter|
|Crushed pineapple in juice||375 Milliliter|
|Grated lemon peel||1 Milliliter|
|Grated orange peel||1 Milliliter|
|Firm ripe bananas||6|
|Dessert crepes||12 (Crepe Batter)|
|Strawberry banana||750 Milliliter|
|Ice cream||1/2 Cup (8 tbs)|
In a small sauce pan mix the sugar with the cornstarch.
Add the pineapple and 1 tbsp (15 ml) of butter.
Bring to a boil and reduce heat and simmer until thick.
Remove from heat and stir in the grated citrus peel.
Cut the bananas in half, wrap a crepe around each half.
Heat the remaining butter in a skillet and gently saute the crepes to heat the bananas.
Place on serving plates, top with ice cream, smother with sauce and serve at once.
Serving size Complete recipe
Calories 3840Calories from Fat 1132
% Daily Value*
Total Fat 127 g195.4%
Saturated Fat 73 g365%
Trans Fat 0 g
Sodium 682 mg28.42%
Total Carbohydrates 612 g204%
Dietary Fiber 21 g84%
Sugars 323 g
Protein 74 g148%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet